Dan and I got back from vacation a few weeks back, only to find out that our fridge and freezer were dead. A lovely surprise after five days away, I must say.

The next day, though, I had the urge to bake. And lack of butter or eggs wasn’t going to stop me.

So I did some poking around online, and decided to improvise an eggless muffin with whole wheat flour and oatmeal. I figured if I was going to go vegan, I might as well keep it on the healthy side.

What I wound up with turned out to be surprisingly good, especially as a pre-workout muffin before my early morning runs. I popped the muffins in a bag and froze them for easy storage. Now, I take on out in the mornings and heat one for 30 seconds to get my carbo-load in before my runs.The muffins are a bit dense, but the honey, banana, applesauce and cinnamon flavors definitely come through!

In fact, I just whipped up a second batch yesterday!

Mix all ingredients in a bowl; bake at 400 for 20 minutes. Makes 18-20 muffins.